Controlling device for food processing apparatus



Dec. 11, 1951 F. a. DOYLE 2,578,179

CONTROLLING DEVICE FQR FOOD PROCESSING APPARATUS Filed Aug. 8, 1947 2 SHEETS-SHEET l Z 57 EN T o R I 1 91 8 Fran?cYBDoyie.

HIS ATTORNEY.

Dec. 11, 1951 F. B. DOYLE 2,578,179

CONTROLLING DEVICE FOR FOOD PROCESSING APPARATUS Filed Aug. 8, 1947 2 SHEETS'SHEET 2 I N V E N T O H FramkB-Dgfi e.

six/M HIS ATTORNEY.

Patented Dec. 11, 1951 CONTROLLING DEVICE FOR FOOD PROCESSING APPARATUS Frank B. Doyle, Trenton, N. J assignor to Ingersoll-Rand Company, New York, N. Y., a corporation of New Jersey Application August 8, 1947, Serial No. 767,479

7 Claims. 1

This invention relates to food -processing apparatus, and more particularly to .-a controlling device for apparatus of that type.

One object of the invention is to assure uniformity of treatment of the food in the various processing zones of the apparatus.

Another object isto expedite the processing of the food and thereby increase the output of the apparatus.

Further objects will be in part obvious and in part pointed out hereinafter.

Figures 1 and 2 of the drawings accompanying this specification are portions of a diagrammatic view of the controlling device constructed in accordance with the practice of the invention and a food processing apparatus to which it is applied.

Referring more particularly to the drawings, 29 designates the casing of a food processing apparatus of the type forming the subject matter of U. S. Patent No. 2,407,482 granted to me September 10, 1946. The interior of the casing 2!! is accordingly divided into a blanching chamber 21 wherein the food is successively blanched and pre-cooled, a freezing chamber 22 wherein the food is subjected to a high vacuum for freezing it, and a storage chamber '23 from which the frozen food is withdrawn for transportation or final storage.

The walls 24 and 25 dividing the chambers 2i and 22, and 2223 respectively, have openings 26 and 21 for the discharge of food, by gravity, from one chamber to the other. The charging opening 28 through which the food is introduced into the blanching chamber is located at the upper end of the casing 2!), and at the lower end is a discharge opening 29 for the chamber 23. The openings 28, 26, 21 and 29 are, respectively, provided with closures '30, 3|, 32 and 33.

The means serving to create the vacuum in the processing chambers comprises, in the present instance, flrst and second stage ejectors 34 and 35 arranged in tandem, the ejector -34 being connected with the chamber .22 by a conduit 36 and the ejector 35 discharging into the lower portion of a barometric condenser 31. The upper portion of the condenser .31 is connected, by a conduit 38, with a third stage ejector 39 that discharges into an inter-condenser 40, and the uncondensible gases are withdrawn from the inter-condenser by a fourth stage ejector 4|, the discharge conduit 42 of which opens into a cooling tower 43.

team, for operating the ejectors, is conveyed thereto from a suitable source by a conduit 2 having branches 45 and 46 that lead to the ejectors 34--35, respectively, and a branch 41 that conveys steam to the ejectors 39 and 41. The branches 4?, 45 and 46 are, respectively, controlled by valve mechanisms 48, 49 and 50 which normally tend to remain closed to preclude the flow of steam from the conduit 44 to the ejectors and are actuated to their open positions by pressure fluid.

The valve mechanisms are of the well known diaphragm type each comprising a casing 51 and a spring-pressed valve element 52 therein for controlling the flow of steam through the casing. The valve element 52 has a stem 53 suitably connected to a diaphragm 54 against which the pressure fluid, compressed air for example, acts for unseating the valve element. Such pressure fluid, conveyed from a suitable source of supply by a conduit 55, passes through a reducer 56 into a conduit 5! having a valve 5B of the three way type for manually controlling its flow to the valve mechanisms 48, 49 and 50.

The valve 58 is adjustable to positions for e'ffecting communication between the conduit 51 and a conduit 59 communicating with the valve mechanisms and also between the conduit 59 and a discharge conduit 69 for exhausting fluid from the valve mechanisms to the atmosphere. 'The conduit 59 leads directly to the valve mechanism 48 and has an ad ustable needle valve 6| to delay the return flow of pressure fluid from the valve mechanism 48 to the discharge conduit 60. In order to assure an immediate and unrestricted supply of pressure fluid to said valve mechanism, the conduit 59 has a by-pass 62 around the needle valve GI, and in said by-pass is a check valve 63 that acts to permit the free flow of pressure fluid to the valve mechanism 48 but will prevent its return through the by-pass 62.

Pressure fluid, for operating the valve mech- 49 and 51], also passes through the check valve 63 and the needle valve 6! and is conveyed to the valve mechanism 49 by a conduit 64 connected to the conduit 59 at a point between the by-pass 62 and the valve mechanism 48. The conduit 64 is controlled by a valve mechanism $5 that acts in response to the vacuum in the chamber 22 and comprises a valve 66, shown as a spool having heads Bl and t8 connected by a stem 69 around which pressure fluid flows from one branch to the other of the conduit 64.

The valve 66 is held normally in a position to prevent communication between the branches of the conduit 64 by a spring 10 calibrated to yield to a predetermined degree of vacuum in the chamber 22. The casing II housing the valve 66 has an atmospheric exhaust port 12 which is controlled by the head 61 and provides an escape for the pressure fluid exhausted from the valve mechanism 49. The end of the casing H containing the spring I8 is in constant communication with the freezing chamber 22 through a conduit 13.

The flow of pressure fluid to the valve mechanism 58 of the second stage ejector 35 is likewise controlled by a vacuum responsive valve mechanism designated in its entirety by 74 and similar to the valve mechanism 65, with the exception that its spring I8 is calibrated to yield to a somewhat lower degree of vacuum and the chamber containing it and the valve 66 communicates with the uppermost portion of the barometric condenser 37, through a conduit I5. The conduit 13 wherein the valve mechanism I4 is arranged also extends from the conduit 59 at a point between the valves 8| and 49 and leads to a ratio controller 17 of the type disclosed in U. S. Patent No. 2,272,256 to W. H. Vogt. The pressure fluid flows through the controller I! and through a continuation of the conduit I3 to the valve mechanism 58, and its passage through the ratio controller is controlled by a suitable element only an indicator I8 of which is shown. Such element acts responsively to the pressure in the barometric condenser 31, vvherewith it is in communication through a pipe 79 and the conduit 15, and serves to vary the supply of pressure fluid to the valve mechanism 58 in accordance with variations in the value of the vacuum in the condenser 3'].

The pressure recording element of the ratio controller I1, and only the indicator 89 of which is shown, is in communication with the branch conduit 48 on the down-stream side of the ejector 35 through a conduit 8|, and a conduit 82 leads from the conduit 59, at a point between the valves 58 and 6|, to a valve mechanism 83 interposed in a conduit 84 through which atmos pheric air may be introduced into the freezing chamber 22 for breaking the vacuum therein. The valve mechanism 83 diiTers from the valve mechanisms controlling the steam supply to the eJ'ectors only in that its valve element assumes 3n open position when unexposed to pressure uid.

The storage chamber 23 is evacuated by an ejector 85 that communicates with the chamber 23 through a conduit 88 and discharges into the cooling tower through a pipe 87. The steam supply for t e ejector 85 is conveyed thereto by a conduit 88 leading from the conduit 44 and controlled by a diaphragm valve 89. Communication between the chamber 23 and the eiector 85 is also controlled by a diaphragm valve 98, in the conduit 86, and pressure fluid is conveyed to and from the valves 89 and 98 by a common conduit 9|.

The water utilized by the condensers 31 and 48 is delivered to the cooling tower 43 by a pump 92 the inlet conduit 93 of which is shown connected to the tail pipe 94 of the condenser 31.. The discharge conduit 95 of the pump opens into the upper portion of the cooling tower 43, and from the basin 96 of the cooling tower leads a conduit 9! that opens into the upper portion of the condenser 31 and has a branch 98 for supplying water to the inter-condenser 48. A discharge conduit 99 having a U-trap I88 conveys the water from the inter-condenser 48 to the,

tail pipe 94.

The pump 92 is preferably of the centrifugal type and the electrical circuit I8I of the motor Hi2 driving it is controlled by a switch I83 actu ated by a bellows I84 that is connected to the conduit I5 by a pipe I85. The switch I83 and the bellows I84 are so arranged that the circuit I8I is normally open but the bellows will contract and close the switch I83 for starting the motor I82 when the vacuum in the condenser 37 reaches a certain predetermined value.

The closures for the various openings of the blanching, freezing and storage chambers are operated by fluid actuated devices. that for the closure 38 being designated I86 and comprises a casing I 81 the interior of which serves as a chamber I88 for a piston I89 having a stem II8 pivotally connected to an end of a lever III which rocks on a pivot II2, supported by the casing 20, and is connected at its opposite end to the closure 38. The closure 3| is likewise actuated by a piston I I3 reciprocable in a chamber H4 of a casing H5 and has its rod H9 pivotally connected to a lever II? which is itself pivotally connected to the casing 28 and to the closure 3I.

In like manner, the closure 32 for the discharge opening 2'! is actuated by a piston H8 reciprocable in a chamber II9 of a casing I28. The rod I2I of the piston I I8 is pivotally connected to a lever I22 on the closure 32, and the lever i22 rocks upon a pivot I23 supported by the casing 28, and on the closure 33, and which is pivotally connected to the casing 28, is an arm I24 the free end of which is pivotally connected to a rod I25 of a piston I26 reciprocable in chamber I2! of a casing I28.

The pressure fluid supply for actuating the pistons I89, H3 and I28 for causing opening and closing movements of the associated closures in the correct sequences and time relation with the processing periods in the blanching and freezing chambers is controlled by a time cycle controller I29 of the type disclosed in U. S. Patent No. 2,272,237 to W. J. Brown et a1. and which, described only briefly herein, comprises a rotary drum I38 for actuating a series of air relay valve mechanisms designated I32, I33, I34, I35, I36, I3! and I38. These valve mechanisms are arranged in operating relationship with the drum which carries the usual stops I39 for actuating the valve elements, and it is to be understood that said stops may be so arranged on the drum I38 and of such numbers as to cause certain of the relay valves to operate a plurality of times during a complete cycle of rotation of the drum.

A manifold I48, in communication with the conduit 5']. conveys pressure fluid to the relay valves, and a conduit I 4| connects the relay valve I38 with a pair of valve mechanisms I42 and I43 that respectively control the flow of pressure fluid to and from the upper and lower ends of the chamber I88. The conduit MI is connected to corresponding ends of the casings I44 of the valve mechanisms I42-I43, and the chambers I45 in the casings I44 each contain a valve I46 having a pair of heads I41 and I48 connected by a stem I49, and a spring I58 bears against the head I41 to act in opposition to the conduit 55 and is conveyed from the valve mechanisms I43-e-I43 to the upper and lower ends of the chamber I018 by conduits I54 and I55. The branch I5I and the conduit I 54 communicate with the valve chamber I45 of the valve mechanism I42 in such a manner 'that'in the normal position of its valve I46 they will be in communication with each other, and pressure fluid will flow directly from supply into the upper end of the chamber I68. In this position of said valve the head 141 will overlie an exhaust port I56 through which the exhaust fluid from the upper end of the chamber I08 may pass to the atmosphere.

The branch I52 and the conduit I55, on the other hand, open into the chamber I45 of the valve mechanism 143 in such wise that, in the normal position of its valve I46, they will be out of communication with each other and the conduit I55 will be in communication with the exhaust port I56 so that the lower end of the chamber I08 will then be open to the atmosphere.

Valve mechanisms I51 and I58, similar to those designated I'42--I-43, control the flow of pressure fluid to and from the upper and lower ends, respectively, of the chamber II4 containing the piston I I3 connected to the closure 3I The valve I46 of the valve mechanism I51 is normally held in one end of the chamber I45 by the spring I50 to afford communication between a branch conduit I59 of the conduit I 53 and a conduit I 69 leading from the valve mechanism I'5.'I to the upper end of the chamber H4 and the head I41 will then blank-off the exhaust port I56.

In the same position of the valve I46 of the valve mechanism I58 the conduit l6I connecting the valve mechanism I53 with the lower end of the chamber H4 is in communication with the exhaust port I56 and the branch I62 leading from the conduit I53 to the valve mechanism I58 is blanked-01f by the head 41. The pressure fluid serving to shift the valves I46 of the mechanisms I51- I58 against the force of their springs I50 is conveyed to said valve mechanisms by a conduit I53 to act against the free ends of the heads I48 valve mechanism I64 communicates with the upper end of the chamber I I9 through a conduit I66 and with the conduit I53 through a conduit I61. The conduits I66 and I6! open into the chamber I45 in such wise that they will be in communication with each other when the valve I46 occupies a position wherein its head I41 overlies the exhaust port I56. Pressure fluid is also conveyed from the conduit I61 into the valve mechanism I65 by a branch I68 and passes therefrom to the lower end of the chamber H9 through a conduit I69. In the normal position of the valve I46 the conduit I69 is in communication with the exhaust port I56 and the branch I 68 is blanked-off by the valve head M1.

The pressure fluid actuating the valves I46 of the valve mechanisms I64I65,, and which acts against the heads I48, is conveyed to the chembers I45 by a conduit I18 having branches I 1i opening into the ends of the chambers I45. The conduit I10 is communicated with the manifold I40 by the relay valve I35 and is extended to a diaphragmvalve 11-2 in a conduit I13 opening at one end into the freezing chamber 22 and at its other end into the chamber 23. The valve ele-- ment of the valve mechanism I1.2 normally noon-- pies a closed position and is opened only for equalizing the pressures the chambers 22 and 23 prior to the opening of the closure 32.

The piston I26 of the closure 33 is actuated by pressure fluid controlled by a manually operable rotary valve I14 in the conduit I53 having a pair of passages I15 and I16 to establish communication between the conduit I53 and conduit I11 and I18 leading respectively to the lower and upper ends of the chamber I21, and to communicate the conduits I11-I18 with an exhaust conduit I19.

In order to break the -vacuum in the chamber 23 preparatory to the removal of food therefrom, saidchamber is provided with a conduit I83 for admitting atmospheric air thereinto. This conduit is controlled by a diaphrgm valve I6I the valve element of which is normally closed and is unseated, for communicating the chamber 23 with the atmosphere, by pressure fluid conveyed thereto by a conduit I 82 leading from the relay valve I36.

An additional function of the manually operable valve I 14 is to control the operation of the diaphragm valves 89 and 9.9 for evacuating the chamber 23. To this end the conduit H8 is provided with an extension I83 that opens into the end of a valve mechanism I84 interposed in the conduit 91. The several branches of the conduit 9| are connected at relatively spaced points ,along the length of the casing I85 of the valve the other branch is, in the inactive position of the valve I86, covered by the head engagin the spring I88.

The steam used for blanching the food material in the blanching chamber 2I flows thereto through a conduit I89 communicating with the branch 46 and is controlled by a fluid actuated diaphragm valve I96. The valve element of the diaphragm valve I99 normally occupies its closed position and is unseated by pressure fluid valved by the relay valve I32 from a conduit I9I leading from the conduit I4I. Owing to this arrangement, the flow of pressure fluid to the relay valve I32 is controlled by the relay valve I38. This is highly desirable since it precludes the chances of releasing steam during the time the blanching chamber is uncovered.

The pressure fluid is conveyed from the relay valve I32 through aconduit I92 connected to a regulator I93 of the type disclosed in U. S. Patent No. 2,361,885 to K. L. Tate et .al. and flows from said regulator through a conduit I94 con nected to the diaphragm valve I90. Only the indicator I95 of the element controlling communication between the conduits I92---i9d is shown, and it is to be understood that such controlling element acts responsively to the blanching chamber temperature which is communicated thereto by a suitable thermo-sensitive system including a tube I96 containing a volatile fluid and having a bulb I91 extendin into the blanching chamber .2I. I Y

To the end that the blanched food may be pro-cooled prior to its discharge into the freezing chamber 22, the blanching chamber 2| is connected, by means of 'a conduit I98, with a suitable point in the vacuum system, as for example with the over-flow pipe I99 of the tail pipe 94. The conduit I98 is controlled by a diaphragm valve 299 that is opened, for communicating the blanching chamber 2| with the overflow pipe I99, by pressure fluid conveyed thereto by a conduit 29I leading from the relay valve I33 of the time cycle controller.

Means are also provided to efifect the convenient dislodgement of any particles of food that may adhere to the closure 3| after a blanching operation by both jarring the closure 3I repeatedly and by directing jets of steam against the closure. Both of these operations are dependent upon movement of the closure 3i and the lever I I1 thereof is accordingly provided,

with an extension 292 for engagement with a stem 293 on the end of a spool valve 294 slidable in a casing 295 which is connected to a conduit 299 leading from the conduit The valve 294 is normally held in position for engagement with the extension 292 by a spring 2975, and in this position of the valve the head 299 at its opposite end blanks-off the conduit The casing 295 has an atmospheric exhaust port 299 which is normally uncovered and in communication with a conduit 2I9 leading to' a valve mechanism 2 interposed in the conduit I99 the several branches of which are connected at spaced points along the length of the casing 2I2 of the valve mechanism so that they will be in constant communication'with each other in the normal position of the valve 2I3. The valve 2 I3 is held in this position by a spring H4 and the head 2I5 of the valve then blanksoff a branch 2| 9 connecting the conduit 299 with the casing 2 I 2. The pressure fluid admitted into the casing 2I2 by the conduit 2H) acts against the other head 2I'I of the valve H3, and in the conduit H9 is a valve 2I8 for manually controlling the flow of pressure fluid to the valve mechanism 2 and to control communication between said valve mechanism and'an exhaust conduit 2I9.

The jets of steam used for blowing food materials off of the closure 3| enter the blanching chamber 2i from a pipe 229 which communicates with the conduit I89 and is positioned to direct the steam against the said closure when in its open-position. The pipe 229 is provided with a fluid actuated diaphragm valve 22I for controlling the steam flow therethrough and pressure fluid is conveyed to the diaphragm valve, for unseating it, by a conduit 222 leading from the conduit 2I9, and in the conduit 222 is a valve 223 similar to the valve 2I8 for valving pressure fluid to the diaphragm valve 22! and to communicate said diaphragm valve with an exhaust conduit 224. r

The drum I39 of the time cycle controller is driven by an electric motor 225, and contact between the wires 22922'I constituting an electrical circuit therefor, and leading from the main line 228, is controlled by a mercury switch 229 which is tilted by the drum I39 for opening the motor circuit, in the manner explained in said Patent No. 2,272,237, but is tilted to the opposite position by a solenoid 239. The electrical circuit 23I for the solenoid 239 also leads from the line 228 and is controlled by a push button g To the end that rotary movement of the drum 8 I39 will be stopped whenever the temperature in the blanching chamber 2| is of an il'lSllfilClEliIl value to adequately blanch the food material, as for example during the initial portion of a blanching period, the motor circuit is provided with a switch 233 that is operated by a bellows 234 attached to the conduit I 94. The switch 233 and the bellows 234 are so arranged with respect to the motor circuit, the wire 22? in the present instance, that the switch occupies its closed position when the bellows is deflated, and pressure fluid will enter the bellows to extend it for opening the switch only when the controlling element I of the regulator I93 acts to valve pressure fluid to the diaphragm valve I99.

Preferably, the motor circuit is provided with a second switch designated 235 for stopping the drum and thereby prevent the dumping of food into the chamber 22 in the event that the absolute pressure within the freezing chamber is inadequate for freezing. The switch 235 is actuated by a bellows 236 which, when deflated holds the switch in the closed position. The conduit 231 conveying pressure fluid to the bellows 239 is connected to the regulator I93, and communication between the conduit 231 and a conduit 238 leading from the conduit 29! is effected by a suitable element in the regulator I93, only the indicator 239 which it actuates being shown. Such element acts in response to the vacuum in the freezing chamber 22 and is in communication therewith through a conduit 249 connected to the conduit I3.

In order to prevent the transference of food from one chamber to the other during such times as the lower closure 33 may be open, the motor circuit is provided with an additional switch 24!. This switch is actuated by a solenoid 292 which is connected to the main line 225 by wires 243- 244, and in the wire 244 is a switch 245 that is actuated by a bellows 246 and occupies its closed position when said bellows is deflated. The pressure fluid supply for extending the bellows 246 is controlled, in part, by a valve mechanism 241 to the casing 249 of which are connected a pipe 249 leading to the bellows 249 and a pipe 259 communicating with the chamber I91 of the valve-mechanism I84.

The chamber 25I in the casing 228 contains a spring-pressed spool valve 252 that is normally held in position by its spring to permit communication between the pipe 249 and a free exhaust port 253 and to cover the pipe 259, and is actuated to its other limiting position, for effecting communication between the pipes 259 and 249, by pressure fluid conveyed to the chamber 25I by a conduit 254 constituting an extension of the conduit I I1.

Preferably, the motor circuit is provided with a light bulb 255 to indicate whether the drum I39 is in motion, and a similar signal light is provided to indicate the position of the closure 33 for the storage chamber 23. The latter light, designated 256, is arranged in a circuit 25? connected to the main line 229, and on the switch 24I is a contactor 258 which, when the solenoid 242 is de-energized, engages the contactors 259 of the circuit 257 for closing said circuit.

In order to effect the removal of air from foods that do not require blanching but must, nevertheless, pass through the blanching chamber for delivery to the freezing chamber, the third stage ejector 39 is connected, through a conduit 239, with the conduit I98 at a point between the vrzliaphragm valve 2&0 and the blanching chamber 2 I. The conduit 255 is controlled by a diaphragm valve 26I to which pressure fluid is conveyed, for opening it, by a conduit 252 leading from a threeway valve 253 in the conduit I92.

The operation of the device is as follows: Let it be assumed that the drum I39 is in the zero position representing the starting point of a cycle of operation and that in this position a stop I39 will hold the relay valve I34 open to admit pressure fluid to the valve mechanisms l5lI53 to hold their valves M6 in the uppermost limiting positions. The upper end of the chamber I l 4 will then be in communication with the atmosphere and pressure fluid will enter the lower end of. said chamber against thev piston H3 and move the closure 3I to its closed position.

The valves IE5 of the valve mechanisms IS E- 65, being unexposed to pressure fluid, will then be held in positions, by their springs I53, to communicate the lower end of the chamber I19 with the atmosphere and to admit pressure fluid through the conduit I66 into the upper end of said chamber for closing the closure 32. In this position of the drum, moreover, the valves I4 5 of the valve mechanisms i42-I43 will also be held in position by their springs I53 to communicate the lower end of the chamber 23 with the atmosphere and to admit pressure fiuid into the upper end of said chamber for holding the closure 3E: in the open position.

The blanching chamber 2! will then be in readiness to receive food for processing, and the freezing chamber 22 will be closed for evacuation by the ejectors. The manually operable valve 53 is next rotated to valve pressure fluid from the conduit 51 to the conduit 55. Such pressure fluid, acting against the diaphragm 54 of the valve mechanism 48, will open the valve element 52 and permit the flow of steam to the ejectors 39-4I which will then operate to initiate evacuation of the freezing chamber. At the same time, pressure fiuid will flow through the conduit 82 and close the valve 83 to cut-off communication between the chamber 22 and the atmosphere.

When. the pressure in the condenser 37 reaches the predetermined value at-which the bellows Ills is intended to act, said bellows will contract and shift the switch I53 into contact with the wires of the electrical circuit Ie-I to start the motor Hi2. The pump 92 will then circulate water from the tail pipe 94- to the cooling tower 43, whence it is syphoned to the condensers 31- 40 through the conduits 91-98 for cooling the uncondensible gases delivered thereto.

When the vacuum reaches the value at which it will overcome the spring ll] of the valve mechanism I4 the valve 66 will move into position to establish communication between the branches of the conduit 16. Pressure fluid will then flow to the diaphragm valve and open the branch 46 to admit steam to the ejector 3'5. Thereafter, when the vacuum reaches a value sufiicient to overcome the force of the spring ID of the valve mechanism it will shift the valve 66 of said mechanism to communicate the branches of the conduit 64 with each other to admit pressure fluid to the diaphragm valve 49 for valving steam. to the first stage ejector. All of the ejectors will then be in operation to bring the vacuum in the freezing chamber 22 to the value required for quick freezing. of the food material.

In. the event that the power expenditure for evacuation is greater than required for immediate conditions in the freezing chamber the consequent increased vacuum therein will be communicated, through the conduits IQ-I5, to the element controlling communication between the branches of the conduit I6 connected to the ratio controller ii and such element will then act to throttle the how of pressure fluid to the diaphragm valve 53 and thereby decrease the supply of steam to the elector 35.

When the vacuum in the freezing chamber 22 reaches the correct freezing value a charge of food is placed in the blanching chamber 2| and the push button 232 is pressed to close the electrical circuit 23L The solenoid 236 will then tilt the mercury switch 229 for closing the circuit of the motor 225 to drive the drum I 30. Immediately thereafter, a stop I39 will actuate the relay valve I38 and pressure fluid will flow through the conduit MI to the valve mechanisms I42-I43 and shift the valves I40 to communicate the upper end. of the chamber I08 with the atmosphere and to valve pressure fluid into the lower end of said chamber against the piston I09 for closing the closure 39.

Simultaneously with the admission of pressure fluid to the valve mechanisms I42-I43, pressure .fiuid flows from the conduit MI through the conduit Isl to the relay valve I32 and, at the same time, a stop I39 will actuate said relay valve for valving such pressure fluid into the conduit I92. Such pressure fluid will flow through the regulator I23 and the conduit I84 and open the diaphragm valve I535 to admit steam into the chamber til for blanching the food. Pressure fluid will then also flow into the bellows 234 and extend it for opening the switch 233 to cut-off the supply of electric current to the motor 225 and to the signal light 255.

The drum I33 remains stationary until the temperature within the chamber 2| reaches a Valuesuitable for blanching and this temperature will be communicated through the tube I96 to the controlling element in the regulator I93 and will cause said element to cut-off the flow of pressure fluid to the conduit I34 and to provide a suitable escape for the pressure fluid in said conduit. The bellows 234 will then contract and close the switch 233 to again start the. motor 225. The drum I30 will continue to rotate through a predetermined angle corresponding to the period of time required for blanching the food, and at the expiration of such period a stop I39 will actuate the relay value I32 for cutting-off com,- munication between the conduits I9I and. I92.

Simultaneously with this movement of. the relay valve I32, a stop 39 will shift the relay valve I33 and pressure fluid will ilow from the manifold Ids through the conduit ZIlI and open the diaphragm valve 2-56. In this way the blanching chamber 2| will be communicated with the barometric condenser 31 for evacuation to pro-cool the food prior to its delivery to the freezing chamber 22.

During the pre-cooling period pressure fluid also flows through the conduit 238 to the regulator 593 but will be valved into the bellows 23%, for opening the switch 23 by the controlling element actuating the indicator 239 only in the event that the vacuum in the freezing chamber is of an insuiiicient value to effect the correct freezing of food. Otherwise, a stop I 3.9 will actuate the relay valve I34 for cutting-off the flow of pressure fluid into the conduit I63 and the springs I50 of the valve mechanisms .I5'i--I58 will shift their valves I46 to open the lower end 11 of the chamber I I4 to the atmosphere and to admit pressure fluid into the other end thereof against the piston H3 for opening the closure 3| and thereby permit the food material to drop into the freezing chamber 22.

In the new position of the closure 3I the extension 202 of the lever I I! will depress the valve 204 to communicate the conduit 206 with the conduit 2I0. Thus, and with the valve 2I8 in the open position, pressure fluid will flow to the valve mechanism 2H and shift the valve 2I3 and establish communication between the conduits 2I6 and IE3. The pressure fluid thereby admitted into the valve mechanisms I'l-I58 will again shift their valves I43 and cause the piston H3 to bump the closure 3i against its seat to loosen any food particles that may cling to the closure.

In the closed position of the closure the valve 204 again cuts off the flow of pressure fluid from the conduit 2% to the valve mechanism 2| I. The valve 2I3 will then be shifted, by its spring 2, to also cut-off the flow of pressure fluid to the conduit I63. Thereupon the valves I46 of the mechanisms I5'II58 Will be shifted, by their springs, to respectively admit pressure fluid into the upper end of the chamber H4 and to communicate the lower end of said chamber with the atmosphere for again openin the closure 3| and to enable the valve 204 to move into position for uncovering the conduit 206. Pressure fluid will then again flow to the valve mechanism 2H for lifting the closure 3!. and pressure fluid will also flow through the conduit 222 to open the diaphragm valve 22I for directing a jet of steam against the closure 3| to blow food particles therefrom.

Such jarring of the closure 3I and the admission of jets of steam thereagainst will be repeated throughout a predetermined angle of rotation of the drum I30 and a stop I39 will then again tilt the relay valve I34 to valve pressure fluid through the conduit I63 to the valve mechanisms I5l I58. The valves I45 will be shifted thereby and again introduce pressure fluid into the lower end of the chamber H4 against the piston H3 for moving the closure 3| to its closed position and to hold it thus.

Immediately after the final closing of the closure 3I a stop I39 will shift the relay valve I38 to cut-01f the further admission of pressure fluid to the valve mechanisms I42I43. The valves I46 thereof will then be shifted by the springs I50 to their initial positions to communicate the lower end of the chamber I08 With the atmosphere and-to admit pressure fluid into the upper end of said chamber for lifting the closure 30. Following the opening of said closure, a stop I39 will tilt the mercury switch 229 to open the connection between the wires 226-421 for stopping the motor 225. A new charge of food is then placed in the blanching chamber, and the push button 232 is pressed to again close the circuit 23I. Thereafter, the relay valves I38, I32 and I33 are again actuated in the order named to respectively cause the ClOSll'lg of the closure 30, the admission of steam into the blanching chamber and, at the end of the blanching period, to again establish communication between the blanching chamber and the evacuating devices.

The time required for blanching the second charge of food in the chamber 2| is utilized by the attendant for evacuating the chamber 23. This is initiated by manipulation of the valve I14. Thus, assuming the closure 33 to be in the open position, as illustrated, the valve I14 is positioned to establish communication between the supply conduit I53 and the conduit I18 and between the conduit IT! and the exhaust conduit are. Pressure fluid then flows into the upper end of the chamber I2I against the piston I26 for closing the closure 33.

At the same time pressure fluid will flow through the conduit extension I83 into the chamber I81 of the valve mechanism I84 and shift the valve I83 into position to afford communication between the branches of the conduit 9i. Thus, when a stop I39 shifts the relay valve I37 pressure fluid valved thereby will flow through the conduit 9i and open the diaphragm valves to and 89 to communicate the storage chamber 23 with the ejector 85 and to permit the flow of steam from the supply conduit 84 to said ejector. Evac uation of the storage chamber 2 3 will then continue throughout a predetermined angle of rotation of the drum I30, and at the end of such period the relay valve I3! is again actuated, by a stop I39, to cut-off the flow of pressure fluid to the diaphragm valves 89 and 99.

Coincident with the closing of the relay valve I31, a stop I39 will actuate the relay valve I35 and pressure fluid then flows from the manifold I40 through the conduit I70, to open the diaphragm valve I72 for equalizing the pressures in the chambers 22-23, and pressure fluidalso flows to the valve mechanisms w t-435 to shift the valves I46 thereof for respectively communicating the upper end of the chamber H9 with the atmosphere and to admit pressure fluid into the lower end of the chamber H9 against the piston I I8 for opening the closure 32 to drop the frozen food into the chamber 23.

The closure 32 remains open to permit the dumping of succeeding batches of blanched food directly into the storage chamber 23 for freezing, and at the end of the freezing period of the flnal batch delivered thereto a stop I39 will again actuate the relay valve I35 for cutting-off the flow of pressure fluid to the conduit I79 and to exhaust the pressure fluid from said conduit. The diaphragm valve Il2 will then again assume its closed position, and the valves I43 of the mechanisms I64-I65 will be shifted, by their springs I50, to effect the moving of the closure 32 to its closed position. Immediately thereafter, a stop I39 will actuate the relay valve I33 to admit pressure fluid from the manifold into the conduit I82 for unseating the diaphragm valve I8I to establish communication between the chamber 23 and the atmosphere. The relay valve I36 need remain'open only until the vacuum in the chamber 23 is broken and is then again shifted to its initial position by a stop I33 to permit the valve element of the diaphragm valve I8I to assume its closed position preparatory to a subsequent evacuation of the storage chamber.

Following the breaking of the vacuum in the chamber 23 the valve I74 is positioned, by the attendant, to effect communication between the supply conduit I53 and the conduit Ill and to communicate the conduit I18 with the exhaust conduit I19. The upper end of the chamber I 21 will then be open to the atmosphere and pressure fluid will flow into the lower end of said chamber against the piston I23 to open the clo sure 33 for discharging the frozen food. The valve mechanism I84 will then also be in communication with the atmosphere through the conduit I83 and the discharge conduit I19. and pressure fluid will flow through the conduit 254 into the valve chamber 25I of the valve mechanism 261 and shift the valve to effect communication between the conduits 250 and 249. Pressure fluid admitted thereby into the bellows 246 will extend it and open the switch 245 and deenergize the solenoid 242. The armature of said solenoid will then descend and open the switch 24! for. stopping the motor 225 and also bring the switch 253 into position for closing the circuit 251 in order that the light 256 may indicate that the discharge opening 29 is uncovered.

Whenever it is intended to discontinue the operation of the freezing apparatus and assuming the drumldil of the time cycle controller to be in the zero position wherein, as has been previously explained, the closures 3i and 32 will be in their closed positions, the valve 53 is rotated to cut-ofi the conduit 59 from supply and to establish communication between the conduits 59. and 60. Pressure fluid will then escape from. the conduit 82 and the diaphragm valve 83 will assume its open position, and communicate the freezing chamber 22 with the atmosphere.

Thereafter, when the vacuum reaches a value at which it may be overcome by the spring It of the valve mechanism 65 said spring will shift the valve 66 and establish communication between the conduit E i and the exhaust port 12. The fluid in the conduit 64 will then exhaust to the atmosphere and the diaphragm valve 49 will move to its closed position and cut-off the steam supply to the ejector 34. Upon a further decrease of the vacuum to thevalue at which the spring 1c of the valve mechanism f4 may overcome the force thereof said spring will shift the valve 66 and establish communication between the exhaust port i2 and the branch of the conduit 16 leading to the diaphragm valve 50 which will then return to its closed position and cut-off the further flow of steam to the ejector 35.

Meanwhile, the pressure fluid in the conduit 59 v will escape gradually through the needle valve ill to the atmosphere and permit the diaphragm valve $8 to move to its closed position for outting-off the flow of steam to the ejectors 39-4l, and when the vacuum again reaches that value at which the bellows Hi l may act said bellows will extend itself to open the switch I63 and thereby shut down the pump motor Hi2.

As will be readily appreciated from the foregoing description, by thus first opening the freezing chamber 22 to the atmosphere and next successively inactivating the ejectors instead of merely cutting-off the steam flow to the ejectors the changes of flooding the freezing chamber with condensing water will be obviated.

Whenever it is intended to process food that does not require blanching, the valve 263 is positioned to communicate the branch of the conduit I92 leading from the relay valve I32 with the conduit 252. Pressure fluid will then flow directly from the relay valve I32 to the diaphragm valve 26l for effecting communication between the blanching chamber 2i and the ejector 39. In

this way most of the air will be removed from the food charge by the ejector 3% during the time normally required for blanching, and any remaining air will be withdrawn from the food during the following normal pre-cooling period. That is to say, during the time the relay valve I33 acts to admit pressure fluid to the diaphragm valve 200 for establishing communication between the blanching chamber 2| and the tail pipe overflow I99.

I claim:

1. In a controlling device for food processing apparatus, a. casing: having a blanching compartment and inlet and outlet openings for the passage of food into and from the compartment, closures for the openings, a fluid actuated valvefor controlling the flow of blanching medium into the compartment, a power-driven timing device for controlling the duration of flow of pressure fluid to the valve and thus the duration of flow of blanching medium into the blanching compartment, and a thermosensitive device acting during a blanching period and in response to the temperature in the blanching compartment to cut-off the flow of power to the timing device whenever the temperature in the blanching chamber reaches a predetermined low degree and to supply power to the timing device whenever 'the temperature in the blanching chamber reaches a predetermined high degree.-

2. In a controlling device for food processing apparatus, a casing having a blanching compartment and inlet and outlet openings for the passage of food into and from the compartment, closures for the openings, fluid actuated means for moving the closures to their open and closed positions, a fluid actuated valve for valving blanching medium into the compartment, a power-driven timing device for controlling the duration of flow of pressure fluid to the valve and thus the duration of the flow of blanching medium into the blanching compartment and to control the timed flow of pressure fluid to the fluid actuated means for causing the said fluid actuated means to operate the closures prior to and at the end of a blanching period and a thermosensitive device acting during a blanching period and in response to the temperature in the blanching compartment to cut-off the flow of power to the timing device whenever the temperature in the blanching chamber reaches a predetermined low degree and to supply power to the timing device whenever the temperature in the blanching chamber reaches a predetermined high degree.

3. In a controlling device for food processing apparatus, a casing having a blanching compartment and a freezing compartment and a discharge opening for the passage of food from the blanching compartment into the freezing compartment, a closure for the discharge opening, a seat in the casing for the closure, a piston for opening the closure and for moving said closure forcibly against the seat, means for controlling the flow of pressure fluid to the piston for actuating the piston to cause repeated opening and closing movement of the closure for dislodging food material adhering to the closure, and means connected to and movable with the closure for controlling the last mentioned means.

4. In a controlling device for food processing apparatus, a casing having a blanching compartment and a freezing compartment and a discharge opening for the passage of food from the blanching compartment into the freezing compartment, a closure for the discharge opening, a seat in the casing for the closure, a piston for opening the closure and for bumping the closure against the seat, pressure responsive valve means to control the supply of pressure fluid for actuating the piston, valve means for controlling the flow of pressure fluid to and from the pressure responsive valve means for actuating the piston and thereby cause opening and closing movement of the closure to dislodge food material adhering to the closure, and means connected to and movable with the closure for controlling the second mentioned valve means.

5. In a controlling device for food processing apparatus, a casing having a blanching compartment and a freezing compartment and a dis charge opening for the passage of food from the blanching compartment into the freezing compartment, a closure for the discharge opening, fluidactuated means for imparting opening and closing movement to the closure, and means controlled by the closure for injecting puffs of blanching medium into the compartment to dislodge food material adhering to the closure.

6. In a controlling device for food processing apparatus, a casing having a blanching compartment and a freezing compartment and a discharge opening for the passage of food from the blanching compartment into the freezing compartment, a closure for the discharge opening, fluid actuated means for imparting opening and closing movement to the closure, a nozzle for directing blanching medium against the closure for dislodging food material adhering thereto, a fluid actuated valve for controlling the flow of blanching medium through the nozzle, and means acting in response to the movement of the closure for controlling the flow of pressure fluid to and from the valve.

7. In a controlling device for food processing apparatus, a casing having a blanching compartment and a freezing compartment and a. discharge opening for the passage of food from the 16 blanching compartment to the freezing compartment, a closure for the discharge opening, means controlled by the closure for causing repeated opening and closing movement of the closure for dislodging food material adhering thereto, and means also controlled by the closure for injecting puffs of blanching medium into the compartment against the closure to blow food material 011 of the closure.

FRANK B. DOYLE.

REFERENCES CITED The following references are of record in the file of this patent:

UNITED STATES PATENTS Number Name Date 1,009,400 Fordyce et a1 Nov. 21, 1911 1,369,649 Geiseler Feb. 22, 1921 1,404,400 Moon Jan. 24, 1922 1,470,057 Carter Oct. 9, 1923 1,489,109 Bataille Apr. 1, 1924 1,621,620 Bast Mar. 22, 1927 2,138,356 Ryan et a1 Nov. 29, 1938 2,145,851 Asplund Feb. 7, 1939 2,245,833 Smith et a1 June 17, 1941 2,267,900 Doyle Dec. 30, 1941 2,272,237 Brown et a1. Feb. 10, 1942 2,272,256 Vogt Feb. 10, 1942 2,321,235 Olson June 8, 1943 2,361,885 Tate et al. Oct. 31, 1944 2.407,482 Doyle Sept. 10, 1946 

